Weekly round-up, 15-21 August 2011

Legends golf course at Constance Belle Mare Plage

Legends golf course at Constance Belle Mare Plage

This weekly feature offers a roundup of the content on our blog from the past week, in case you missed anything.

Split into categories, it’s another way for you to easily find the posts of value to you.

This week we’ve got championship golf, recipes, beauty tips, expert advice on travel apps and more.

Events

PGA Championship 2011

Keegan Bradley won this week’s 2011 PGA Championship. Catch up on the golf action with our roundup.

Culinary

Recipe: Chilled tomato and green papaya soup with cucumber-coriander salsa

Want to create some of our chefs’ amazing dishes yourself at home? Every Friday, we post some of the most amazing, delicious and popular recipes online.

Blue breakfast at Constance Moofushi

Constance Moofushi offers the ultimate in laid-back beach chic. Their blue breakfast is inspired by the turquoise waters surrounding this Maldivian Jewel Island.

Insider tips

Top 5 travel apps

No matter whether you’re heading to the open road or 5 star luxury, these are the top 5 travel apps you can’t leave home without.

Spa and sport

Enjoy a natural facelift with our nutmeg facial massage

If you’re feeling jet-lagged and less than radiant upon arrival at Constance Le Prince Maurice, head to Spa de Constance for this amazing facial treatment.

Inspiration

Mauritius – Top 10 ideas for a day on the water

Here are 10 great ways to discover the sublime waters of the Indian Ocean.

Recipe: Chilled tomato and green papaya soup with cucumber-coriander salsa

Try our delicious chilled summer soup from the kitchens of Constance Le Prince Maurice. Similar to gazpacho, this soup includes tropical papaya and hot red chilli.

Mauritian chilled tomato and green papaya soup

Mauritian chilled tomato and green papaya soup

Serves 4 
Preparation time: 45 minutes
Cooking time: 30  minutes

Ingredients

  • 1 kg small, ripe tomatoes
  • 1 red bell pepper
  • 1/2 green papaya
  • 1 small fresh red chilli
  • 1 white onion
  • 1 clove garlic
  • 2 tbsp olive oil
  • 50 cl tomato juice
  • salt and pepper

For the salsa

  • 1/2 cucumber
  • 2 sprigs coriander
  • 2 tbsp olive oil
  • 1/2 level tsp cumin seeds
  • juice of 1 lemon
  • salt and pepper

To serve

  • olive oil
  • 4 coriander leaves

1. Peel and chop the garlic and onion. Dip the tomatoes into boiling water for a few seconds, then cool them immediately in iced water before peeling them. Halve the tomatoes and remove their seeds.
2. Peel and seed the green papaya. Seed the red bell pepper. Finely dice both.
3. Fry the chopped onion and the halved red chilli in a little olive oil without colouring. Add the chopped garlic, diced bell pepper and papaya, and cook for 10 minutes. Add the tomatoes and tomato juice, season with salt and pepper. Cook at a slow boil for 20 minutes.
4. Cool this mixture in a deep freezer, then blend it and strain it through a fine sieve into a bowl. Correct seasoning and keep refrigerated.
5. Make the salsa: peel and finely dice the cucumber. Chop the coriander. Mix cucumber, coriander, olive oil, cumin seeds and lemon juice; season with salt and pepper.
6. Drop a little salsa in the middle of each soup bowl; pour the chilled soup around it. Add a thin streak of olive oil onto the soup and a coriander leaf on the salsa.

You can also purchase the Constance Prince Maurice recipe book from our online store.